Mushroom Risotto with Truffle Oil (Printable)

Creamy Italian arborio rice with earthy mushrooms, white wine, and a fragrant truffle oil finish.

# What You'll Need:

→ Rice

01 - 1½ cups arborio rice

→ Mushrooms

02 - 14 oz mixed fresh mushrooms (cremini, shiitake, or button), sliced

→ Vegetables & Aromatics

03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 5 cups warm vegetable broth
06 - ¼ cup dry white wine

→ Dairy

07 - 3 tbsp unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese

→ Finishing

09 - 2 tbsp truffle oil
10 - Salt and freshly ground black pepper, to taste
11 - Fresh parsley, chopped, for garnish (optional)

# How to Make It:

01 - Heat 1 tablespoon of butter in a large saucepan over medium heat. Add the onion and cook until translucent, about 3–4 minutes. Add garlic and cook for 1 minute more.
02 - Add sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until browned and softened. Season with salt and pepper.
03 - Stir in the arborio rice and toast for 2 minutes, stirring constantly until the edges become slightly translucent.
04 - Pour in the white wine and stir until it is mostly evaporated.
05 - Add a ladleful of warm vegetable broth to the rice. Stir gently and cook until the liquid is mostly absorbed. Repeat adding broth, one ladle at a time, stirring frequently and allowing absorption before adding more, about 18–20 minutes.
06 - Taste the rice to ensure it is creamy and tender with slight bite (al dente).
07 - Remove from heat. Stir in remaining 2 tablespoons butter and grated Parmesan until creamy and well combined.
08 - Drizzle truffle oil over risotto and gently stir. Adjust salt and pepper if necessary.
09 - Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • The truffle oil hit at the end feels like a small indulgence that transforms an everyday dinner into something you'd order at a nice restaurant.
  • Unlike most risotto recipes, this one teaches you the actual rhythm of cooking—how to listen for the sizzle, watch the cream develop, feel when it's truly done.
  • You end up with restaurant-quality results in under an hour, which somehow feels like you've discovered a secret.
02 -
  • The broth must stay warm in a separate pot—this isn't just tradition, it's essential because cold liquid stops the cooking process and the rice won't absorb properly.
  • Don't walk away once you start adding broth; risotto requires your attention and a steady hand on the wooden spoon for about 20 minutes, but that's actually part of why it tastes so good.
  • Grate your Parmesan fresh, right before cooking—the anti-caking agents in pre-grated versions create a grainy, waxy mouthfeel that ruins everything you've worked for.
03 -
  • If your broth runs out before the rice is tender, warm up some water and keep going—the rice's texture matters more than sticking rigidly to the amount.
  • Keep a warm bowl on the side to rest your wooden spoon; it prevents drips on your stovetop and lets you return to stirring with a clean tool.

Return